Description
Clafoutis. I offer you a delicious French dessert - clafoutis. Today's version is an interpretation of classic French pastry chef named Christophe Michalak (Christophe Michalak). He is a master of pastry arts, so the dessert can't be bad, believe me!
Ingredients
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Almonds
65 g
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Sugar
75 g
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Corn starch
10 g
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Chicken egg
1 piece
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Yolk egg
1 piece
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Cream
65 g
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Cherry
Cooking
When cooking clafoutis I used sugar "Mistral - universal".
Preheat the oven to 180 degrees. The egg yolk and sugar, whisk until smooth, until a light foam.
Pour the cream and again whisk.
Pour starch and ground almonds. Stir until smooth.
Not long to knead once the dough becomes homogeneous, to cease to interrupt.
I baked it in small ramekins, but you can bake in one big shape, but baking time will naturally increase. I have molds with a diameter of 4-5 cm, But can be more. Fill them halfway with dough. Bake for about 7-8 minutes.
Remove the form from the oven, put the berries. Again send in the oven, this time oven about 20-25 minutes. Watch out for pastries, they should be covered lightly Golden, the top should not be wet. Serve the cakes warm.
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